Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1887-07-22

served in old samples The fodder may
/ play q part IN the production of such hut
/ ter. such for example as the feeding of
/ large quantities of oil cake. which changes
/ fine butter into that Of a burberry nature
but it is also very probable that this failure
/ is caused chiefly 10y improper handling of
/ the milk and cream the former not being
/ kept fully sweet while the cream is rising.
or being too strongly sourcd principally.
however, ON account Of faulty methods of
souring the cream. The same remarks ap-
| ply here as in the case of tallowy butter.
T. BWer bUter is partly caused hy a
bitter taste in the milk. which is particular
ly the case with the milk from cows a good
while after calving but it is also caused in
part by certain substances in the fodder,
such as lupine, also hy spoiled foods, and
by changes from stall TO pasture feeding, or
pasture TO stall feeding. 1t is also highly
probable that bitter butter can he produced
by mismanagement Of the milk and cream
$. Spoct,ed, sircdig buttcr-ln color
ed butter this is caused by the coloring not
being evenly distributed, the butter being
intersperSed with lighter and darker shades
but the cause also lies in imperfect sailing
or working When the salt is not worked
evenly, the percentage Of water varies i'm
different parts of the butter. the salt draw
ing moisture from the surrounding parts in
order 10 be dissolved, The parts having
the greatest quantity Of water have dark
err appearance than those with lesser
quantity, which causes the appearance
above mentioned
g. NoWdy buHcr- This takes place soon
after the butter is packed, and is caused
10y fungus, which, however can easily be
removed, but a dsBgreeable taste is i'm
parted TO the rest Of the butter. During
the life of the fungus the butter undergues
decomposition, and sooner or later it prop
agates itself over the contents of the fir
kin. Keeping the tub moist before and af
ter packing is said to be the cause Of the
failure
TO- Rmcid butcr-This is the most
commonly known of all the failures in but
ter making. The rancidity originates in
the butter which is in contact with the
wood Of the tub, and spreads into the nte-
rior until the whole contents of the firkin
is spoiled. The progress can easily be as
certained from time to time by the butter
tester 1t was at first supposed that the
rancidity of butter was caused by its com
ing in contact with the slaves Of tubs, it
being believed that the butter would alb
sorb some substance from the wood that
would give 1t this flavor. The spelling was
therefore attributed entirely to the mis-
management in the preparation of the tubs.
Undoubtedly bad tub may favor rancid
ty, but it is not the only cause, the quality
Of the butter having considerable to do
with it. A good quality either never be-
comes rancid, or, at any rate, is much less
liable to do so than an inferior article, and
therefore here also care in the production
Is the best way TO guard against this fail
ure. The fact that the rancidity com
mences at the outside is due to air coming
in contact with it there and decomposing
it, or at any rate causing free butyric acid
to he formed. Carefully soaking and dry
ing the tubs and thoroughly sprinkling the
sides with salt before packing the butter.
and then storing it in dry cool place, are
good safeguards against this failure.